JOEY GALLAGHER'S APRICOT HAND PIES

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Joey Gallagher's Apricot Hand Pies image

Yield Makes 12

Number Of Ingredients 4

All-purpose flour, for the work surface
Martha's Perfect Pâte Brisée (page 647)
12 Poached Apricot Halves (page 443)
3 tablespoons sugar

Steps:

  • Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll one disk of dough into a large round, about 1/8 inch thick. Using a 3-inch cookie cutter, cut out 12 rounds. Transfer rounds to the prepared baking sheet; refrigerate until chilled, about 30 minutes.
  • Repeat process with the remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate. Remove disks from refrigerator.
  • Using paper towels, blot the poached apricots halves to eliminate excess liquid; place one in center of each chilled round. Brush cold water around edges of dough; cover each with an unchilled round. Gently press edges together to seal. Refrigerate about 30 minutes.
  • Preheat the oven to 425°F. Remove tarts from refrigerator. Using a paring knife, slash the top of each tart in a crosshatch fashion. Brush with water, and generously sprinkle with sugar.
  • Bake 15 minutes. Reduce oven heat to 350°F. Continue baking until golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

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